Chicken Stir Fry

• 1 1/4 lb. boneless chicken breast
• 3/4 c. condensed chicken broth
• 2 tsp. cornstarch
• 2 1/2 Tbsp. soy sauce
• 3 Tbsp. vegetable oil
• 1 c. (1/4-inch sliced) celery
• 1/4 c. green pepper strips
• 1 onion, cut in wedges (1 c.)
• 1 1/2 c. sliced fresh mushrooms
• 1 1/2 c. snow peas
• 1/2 c. large shelled walnuts

1. Cut chicken into strips.
2. Toss with 1 1/2 teaspoons soy sauce. Combine broth with cornstarch and remaining soy sauce.
3. Heat 1 tablespoon oil in large skillet, add chicken strips and cook, stirring frequently until brown and cooked through, remove chicken. Add remaining oil to skillet, add vegetables. Stir fry over medium heat for 5 minutes.
4. Add broth mixture.
5. Bring to a boil stirring constantly.
6. Return chicken to skillet.
7. Add walnuts and heat for 1 minute.
8. Serve over rice.

chicken breast, condensed chicken broth, cornstarch, soy sauce, vegetable oil, celery, green pepper, onion, mushrooms, snow peas, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479722 (may not work)